Until recently, I didn’t know that you can prepare a variety of snacks with Korean carrots. But once I tried a salad with chicken and spicy Korean carrots at a party, I fell in love. Since then, I’ve collected a whole kaleidoscope of recipes and found a bunch of combinations of two ingredients with other products. I share my accumulated cooking experience.
Tender chicken meat goes well with a lot of vegetables. Among them are bell peppers, fresh and pickled cucumbers, corn, beans, mushrooms, and potatoes. In addition to the vegetable component, fried and pickled mushrooms, croutons, chips, and cheese are added to salads. Taste experiments with fruits are interesting. I tried snacks with pineapple, orange, kiwi, and prunes. You can make delicious snacks using simple ingredients. Don’t be afraid to use your imagination by combining what seems incompatible at first glance. Good luck to you!
Salad with Korean carrots and chicken
You will need:
- Breast fillet - 1 pc.
- Spicy carrots – 200 gr.
- Tomatoes – 2 pcs.
- Sweet peppers, preferably red.
- Cheese – 100 gr.
- Greens, mayonnaise sauce.
How to do:
- Boil the breast in slightly salted water. After cooling, divide into strips.
- Cut out the seeds from the pepper and chop into strips. Chop the green onions.
- Rub the cheese with large shavings. Divide the tomato into narrow slices.
- If the dish is planned for a holiday, make the dish in layers. Alternate as you wish, but use chicken as the base. Cover the layers with mayonnaise. Make the decoration from greenery and carrot strips scattered on top.
How to make a salad with smoked chicken, Korean carrots and bell peppers
The previous appetizer is best made from breast meat. If you take smoked meat, then chicken legs are ideal. There are several more good chicken recipes on the site - I invite you.
Prepare:
- Smoked meat – 400 gr.
- Brightly colored peppers (orange, red).
- Korean carrots – 200 gr.
- Mayonnaise.
- You can add corn if desired.
Preparation:
- Cut the components for the snack into arbitrary shapes and sizes - into cubes and strips.
- Mix in a salad bowl and season. Add salt and pepper according to your taste.
Simple salad with Korean carrots, fresh cucumber, chicken
Required:
- Chicken (boiled, or preferably smoked) – 200 gr.
- Bulb.
- Eggs – 3 pcs.
- Fresh cucumber.
- Spicy carrots, ready – 100-150 gr.
- Green onions - a few feathers.
- Salt, mayonnaise, black pepper, vegetable oil for frying.
How to do:
- Boil chicken and eggs. Cut the meat into cubes, eggs into cubes. Chop the cucumber into thin strips.
- Chop the onion in the same way as eggs - into cubes, fry in oil until nicely golden. Cool.
- Place the ingredients according to the list in a bowl, add pepper and salt. Add sauce, stir. Let stand for 5 minutes, apply and enjoy the amazing taste.
Korean carrot salad, pickled cucumber and chicken breast
A treat with cheese and garlic is a win-win option for any dish. The spiciness of carrots, the piquancy of cucumber, and the tenderness of chicken meat are added here. By the way, it’s tastier to replace pickled cucumber with pickled cucumber.
- Ready carrot salad – 200 gr.
- Chicken breast – 2 pcs.
- Cheese – 200 gr.
- Garlic cloves – 2 pcs.
- Greens, mayonnaise.
- Boil the chicken, remembering to add salt to the water. Sometimes I add spices to improve the taste of meat. Chop into short strips.
- Divide the cucumbers in the same way and grate the cheese coarsely.
- Place in a salad bowl and add carrots. Add crushed garlic to the pulp.
- Stir and garnish the top of the dish with parsley.
Marseille salad with prunes, chicken, carrots
A great-tasting holiday salad in which the ingredients are harmoniously combined, and prunes add an interesting piquancy.
Take:
- Chicken fillet – 300 gr.
- Pitted prunes – 80 gr.
- Eggs – 3 pcs.
- Cheese – 100 gr.
- Walnuts – 20 gr.
- Spicy carrot salad – 150 gr.
- One clove of garlic.
- Ground pepper, mayonnaise, salt.
How to cook:
- Boil the chicken, separate into fibers or small pieces.
- Wash the prunes, dry them, and divide into strips.
- Grind the garlic clove into a pulp, grate the hard cheese into fine crumbs, add to the mayonnaise, and mix.
- Remove the whites from the boiled eggs and finely rub. Chop the yolks in the same way, but in a separate bowl.
- Fry the nut kernels in a frying pan without oil, crush them into pieces and crumbs. Add Korean carrots and mix as well.
- Place in a salad bowl, alternating layers: prune strips, plus chicken meat. Salt, sprinkle with pepper, brush with mayonnaise.
- Place a layer of carrots with nuts, then a layer of cheese. Sprinkle the egg whites and coat with sauce. Decorate with yolks.
- Place on the refrigerator shelf to soak. After 1-2 hours, take a sample.
Chicken salad recipe with carrots and corn
- Chicken – 500 gr.
- A jar of corn.
- Korean carrots – 100 gr.
- Bell pepper.
- Garlic – 4-5 cloves.
- Mayonnaise sauce, ground pepper, salt.
Preparation:
- Divide the boiled chicken (breast is healthier, but smoked meat is tastier).
- Remove the seeds from the pepper and cut it similarly to chicken meat.
- If the carrots are chopped into pancake strips, make them smaller.
- Finely chop the garlic.
- Place the prepared products in a bowl, season with mayonnaise, season with pepper, and salt.
- Stir and start tasting.
Bonito salad with Korean carrots, cheese, chicken
A festive layered salad made from the simplest ingredients available, with the possible exception of Korean carrots. But, with some skill, you can very quickly prepare the dish yourself.
You will need:
- Chicken fillet – 250 gr.
- Korean carrots – 130 gr.
- Cheese – 100 gr.
- Eggs - three pcs.
- Mayonnaise, sprigs of herbs, salt.
How to cook:
- Boil the chicken, remove, cool, cut into thin slices. Grate the cheese using a fine mesh grater.
- Boil the eggs, crumble them into crumbs, but place the yolks and whites in separate bowls.
- Sequence of layers: chicken meat, Korean carrots, cheese crumbles. Next comes the grated protein. The top is made from yolk.
- Coat all layers with mayonnaise mesh. Garnish with sprigs of herbs, and be sure to let stand for at least an hour to soak.
“Delight” salad in layers with chicken, Korean carrots, mushrooms
The salad with fried mushrooms is a delight for everyone, hence the name. Make your holiday display in layers. If desired, replace boiled chicken with smoked chicken, and fried champignons with pickled mushrooms, chanterelles, or honey mushrooms.
You will need:
- Fillet – 200 gr.
- Bulb.
- Champignons – 120 gr.
- Spicy carrots – 70 gr.
- Fresh cucumber.
- Mayonnaise – 3 spoons.
- Sour cream – 3 spoons.
- Greens, frying oil, herbs.
How to cook:
- Cut the mushrooms into slices and dice the onion. Throw into a frying pan and fry in oil. If you like it peppery, sprinkle with ground pepper.
- Boil the chicken fillet with spices, let it cool without removing it, in the broth so that the meat comes out juicy.
- To prepare the dish, I recommend using a special plastic ring to decorate the salad beautifully.
- Place it on a wide plate. Place the bottom layer of chicken inside. Press a little with your hands.
- The next layer is fried mushrooms, then carrots. If the root vegetable is chopped into long strips, cut it in half.
- Place cucumbers cut into strips on top of the carrots. Level the layer and lightly press the salad with your hands.
- Intersperse all layers with a mayonnaise mesh. After cooking, be sure to leave for an hour so that the sauce saturates the food.
Chicken salad with orange, Korean carrots
With all the variety of recipes, this salad will never be lost. Try it and you will agree.
Necessary:
- Korean carrots – 200 gr.
- Orange.
- Ham.
- Dutch cheese – 150 gr.
- Eggs – 3 pcs.
- Mayonnaise.
- Boil chicken meat, cut into cubes. Remove the zest from the orange, divide into slices, and cut in proportion to the meat.
- Grate the cheese coarsely and chop the boiled eggs into crumbs.
- Layer the salad: chicken, carrots, orange slices, eggs, cheese. Add mayonnaise generously between layers.
- Give the dish time to brew and soak.
How to make salad with chicken, pineapple, carrots
Required:
- Boiled chicken fillet – 1 pc.
- Ready-made Korean carrots – 200 gr.
- Canned pineapple - jar.
- Garlic cloves – 2 pcs.
- Mayonnaise sauce, pepper, salt.
Preparation:
- Pour the sweet syrup from the jar of pineapples, cut into cubes, and leave one ring for decoration.
- The rest of the cooking sequence is the same as in previous recipes - cut the ingredients, combine, season with mayonnaise, mix carefully.
Video with a recipe for chicken salad with mushrooms and carrots in Korean. Happy holidays and delicious snacks on the table.
Delicious salads with Korean carrots
Korean carrot salad has a lot of advantages.
It is tasty, light, and goes well with many dishes (meat, fish, potatoes, pasta).
In addition, it can become the basis for preparing some dishes.
Salads with Korean carrots recipes.
Salad with Korean carrots and ham.
Ingredients:
- ham - 320 g
- cheese - 220 g
- Korean carrots - 155 g
- fresh cucumber - 1 pc.
- mayonnaise
- eggs - 2 pcs.
Preparation:
1. Grate the cheese and cut the ham into thin strips.
2. Grate the cucumber and drain the resulting liquid.
3. Boil the eggs hard.
4. Place the salad on a plate in the following order:
- shredded cheese
- ham, cut into strips
- grated cheese
- ham
- fresh cucumber
- Korean carrot
Lubricate each layer with low-fat mayonnaise. Decorate the finished salad with boiled eggs, figuratively carved. You can also add sweet and sour apple or crab sticks to the salad. Use the remaining ham to make ham pancakes.
Chicken salad with Korean carrots.
Ingredients:
- chicken fillet - 1 pc.
- hard cheese - 155 g
- eggs - 3 pcs.
- mayonnaise
Preparation:
1. Boil the chicken fillet, cut into strips or cubes.
2. Hard-boil the eggs and grate them on a fine grater.
3. Peel the orange and cut into cubes.
4. Grate the cheese on a medium or coarse grater.
5. Lay the salad in layers in the following order:
- meat
- Korean carrot
- orange pieces
- grated eggs
- grated cheese
Grease each layer with mayonnaise.
Korean chicken and carrot salad is ready!
Salad with Korean carrots and prunes.
Ingredients:
- Korean carrots - 320 g
- small beans - ½ cup
- prunes - 320 g
- greenery
Preparation:
1. Boil the beans. To speed up the process, add soda to the water (at the tip of a knife).
2. Add carrots to the cooled beans.
3. Steam the prunes with boiling water and let them stand. Drain the liquid and cut it into strips.
4. Add prunes to other products.
5. Sprinkle with chopped herbs and season with mayonnaise. Salad with prunes and Korean carrots is ready!
Salad with Korean carrots and eggplants.
Ingredients:
- Korean carrots - 220 g
- eggplants - 2 pcs.
- mayonnaise
- parsley
- tomatoes - 1 pc.
- salt
- pepper
- vegetable oil
Preparation:
1. Wash the eggplants, remove the skin, cut into rings, add salt, and let them stand for a while.
2. After 20 minutes, rinse the eggplants in water and dry on a towel.
3. Fry the eggplants in oil, leave on a towel, allowing the fat to drain.
4. Place eggplants on a plate, brush with mayonnaise, place Korean carrots, brush with mayonnaise again.
5. When serving, let the salad brew and garnish to taste.
Try also the hot eggplant salad.
Salad "Caprice".
Ingredients:
- champignons - 155 g
- sweet pepper - 3 pcs.
- crab sticks - 220 g
- salt
- Korean carrots - 220 g
- greenery
Preparation:
1. Wash the pepper, cut out the seed pod, and cut into strips.
2. Boil the mushrooms, cut into slices.
3. Cut the crab sticks into strips.
4. Place carrots, crab sticks, mushrooms and peppers in a salad bowl and mix.
5. Korean carrots will release juice, so there is no need to dress the salad.
6. Add greens and a little salt to the salad.
Using the remaining mushrooms, prepare pork rolls with champignons.
Salad with Korean carrots and smoked meat.
Ingredients:
- boiled potatoes - 3 pcs.
- smoked meat - 220 g
- boiled beets - 1 pc.
- Korean carrots - 155 g
- onions - ½ pcs.
- yolk
- mayonnaise
Preparation:
1. Grate the beets and potatoes on a coarse grater.
2. Chop the onion and meat.
3. If the carrot is long, it also needs to be cut.
4. Mix the meat and beets separately with mayonnaise.
5. Lay out the salad in layers: potatoes, mayonnaise, carrots, meat, onions, beets, garnish with grated yolk.
Salad "Straw".
Ingredients:
- chicken leg - 2 pcs.
- cheese
- garlic cloves - 2 pcs.
- mayonnaise
- cucumber - 2 pcs.
- Korean carrots - 150 g
Preparation:
1. Boil the chicken, cool, and separate into fibers.
2. Cut the cucumbers into small cubes, add Korean carrots, mix with garlic pressed through a press.
3. Mix the salad, place on a plate, sprinkle with grated cheese.
Salad with Korean carrots and Chinese cabbage.
Ingredients:
- Korean carrots - 85 g
- Chinese cabbage - 120 g
- canned corn - 120 g
- chicken fillet - 150 g
- mayonnaise - 3 tbsp. spoons
- hard cheese - 55 g
- salt
Preparation:
1. Pour cold water over chicken fillet, boil until soft, add salt, dry, cool, cut into small cubes.
2. Chop the Chinese cabbage into thin strips.
3. Grate the cheese.
4. Combine the prepared ingredients, add canned corn and Korean carrots.
5. Dress the salad with mayonnaise.
You will also love the salad with Chinese cabbage and ham.
Salad with mushrooms and carrots in Korean “Three Flowers”.
Ingredients:
- boiled chicken - 180 g
- eggs - 4 pcs.
- pickled mushrooms - 150 g
- Korean carrots - 100 g
- mayonnaise
- cheese - 165 g
For decoration:
- tomato
- eggs
- parsley
Preparation:
1. Boil the chicken, season with salt, cut into pieces, and fry. This will be the first layer, grease it with mayonnaise, lay out the chopped mushrooms.
2. The next layer is Korean carrots, grease with mayonnaise.
3. Grate the eggs and place on top of the mayonnaise.
4. Sprinkle with grated cheese and brush with mayonnaise.
5. Decorate the top of the salad with a flower made from tomato, egg and parsley.
Salad with Korean carrots, oranges and chicken.
Ingredients:
- smoked chicken leg - 1 pc.
- Korean carrots - 220 g
- eggs - 3 pcs.
- orange - 1 pc.
- hard cheese - 120 g
- mayonnaise
Preparation:
1. Boil the eggs and grate them.
2. Cut the leg into strips, the orange into cubes.
3. Grate the cheese.
4. Layer the salad:
- chicken leg
- mayonnaise
- Korean carrot
- mayonnaise
- orange
- mayonnaise
- cheese
You can use the remaining fruit to make an orange casserole.
Decorate the salad to your liking.
Salad with Korean carrots, cheese and ham.
Ingredients:
- ham - 320 g
- Korean carrots - 155 g
- cheese - 220 g
- fresh cucumber - 1 pc.
- mayonnaise
- eggs - 2 pcs.
Preparation:
1. Grate the cheese on a grater (large).
2. Cut the ham into strips.
3. Grate the cucumber and drain the juice.
4. Boil the eggs hard.
5. Place the salad on a plate, alternating layers:
- cheese
- ham
- cheese
- ham
- cucumber
- Korean carrot
Lubricate the salad with mayonnaise and slices of boiled eggs.
Salad of Korean carrots, corn and chicken “Ryzhik”.
Ingredients:
- boiled chicken breast
- a jar of canned corn
- Korean carrots - 120 g
- orange or yellow bell pepper
- chips - ½ pack
- garlic cloves - 5 pcs.
- mayonnaise
- ground black pepper
- chicken
Preparation:
1. Remove bones from the chicken and cut into cubes.
2. Add sweet pepper cubes.
3. Cut the Korean carrots and add to the salad bowl.
4. Add garlic, corn.
5. Pepper, salt, add mayonnaise.
6. When serving, cover the salad with chips.
Salad with Korean carrots and corn ready!.
Salad with croutons, processed cheese and Korean carrots.
Ingredients:
- carrots - 2 pcs.
- processed cheese - 2 pcs.
- loaf - ¼ part
- garlic cloves - 4 pcs.
- pepper
- salt
- vegetable oil - 120 ml
- mayonnaise - 220 g
- vinegar - 2 tablespoons
Preparation:
1. Grate the carrots, add salt and black pepper.
2. Pour vegetable oil into a frying pan, add vinegar, heat well.
3. Pour the mixture into the carrots, season with garlic, and refrigerate for about an hour.
4. Grate the processed cheese.
5. Prepare crackers. To do this, cut the loaf into equal cubes. Preheat the oven to two hundred degrees, place the bread cubes on a baking sheet, leave them for 15 minutes.
6. Mix Korean carrots, baked croutons and cheese, season with mayonnaise, mix thoroughly.
Salad with Korean carrots and squid.
Ingredients:
Carrots - 500 g
- squid carcasses - 3 pcs.
- sugar - tablespoon
- salt - teaspoon
- garlic cloves - 3 pcs.
- onion - 500 g
- vinegar - 2 tbsp. spoons
- coriander - ½ teaspoon
- paprika, chili pepper - 1 teaspoon each
- vegetable oil - 5 tbsp. spoons
Preparation:
1. Peel the carrots, grate them, add oil, spices, and garlic.
2. Clean the squid from the films, remove the chitinous plates, rinse the carcasses.
3. Boil the squid carcasses: boil water, lower the carcasses and immediately turn off the burner. Keep the carcasses in boiling water for a couple of minutes, and then take them out. Once they are cooked they will become voluminous and puffy. Place the carcasses on a plate, cool, cut into strips or rings, and place on Korean carrots.
4. Mix all ingredients well, cover with a lid, and place in the refrigerator for marinating.
5. In the morning the salad will be ready to eat.
Salad of Korean carrots, bell peppers and chicken.
Ingredients:
- chicken breast - 340 g
- Korean carrots - 200 g
- bell pepper - 200 g
- walnuts - 5 pcs.
- mayonnaise
Preparation:
1. Place the chicken breast in a saucepan, add water, salt, and cook for half an hour. Separate the skin from the meat, cut the meat into small pieces.
2. Cut the sweet pepper into half rings.
3. B chicken salad with Korean carrots add Korean carrots.
4. Arrange the nuts, cut into small pieces, add to the dish, stir.
5. Season the salad with mayonnaise and place on serving plates
Hedgehog salad with Korean carrots.
Ingredients:
- mushrooms, chicken fillet - 255 g each
- onion
- eggs - 3 pcs.
- hard cheese - 250 g
- Korean carrots - 420 g
Preparation:
1. Cut fresh mushrooms and fry in vegetable oil.
2. Boil the chicken fillet with spices, chop finely.
3. Finely chop the onion and fry in oil.
4. Boil the eggs and grate them.
5. Lay out all the ingredients in hedgehog-shaped layers: chicken fillet, mushrooms, mayonnaise mesh, onions, eggs, mayonnaise, grated cheese and Korean carrots.
6. Make the eyes and nose of the hedgehog from peppers or olives, the spines from Korean carrots, and sprinkle the muzzle with cheese.
7. Place greens around the hedgehog.
As you can see, Korean carrots go well with many foods: squid, eggs, ham, chicken, mushrooms and even fruit!
Lay out in layers:
Carrot
mushrooms (I used fried champignons)
eggs
grated cheese
coat all layers with mayonnaise
Place green onions on top.
Chicken is an excellent ingredient for salads; it goes well with many foods: vegetables and fruits. And the salad with Korean carrots and chicken will appeal to those who like a spicy note in appetizers. We hasten to introduce you to the five most delicious recipes!
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With pickled mushrooms
You don’t even have to cut the ingredients for this salad with Korean carrots and chicken - just take the chicken fillet apart with your hands and combine it with other ingredients. The appetizer turns out to be very juicy, and you can use absolutely any mushrooms for it.
Ingredients
- 1 chicken breast;
- 200 grams of Korean carrots;
- 1 small jar of pickled mushrooms;
- half a can of canned corn;
- mayonnaise or sour cream - for dressing.
Step-by-step instruction
- Boil the poultry meat. To make it tastier, add salt and your favorite spices to the water. When the chicken has cooled, break it into small pieces.
- Drain the liquid from the carrots and preserves.
- Combine everything in a bowl. Season to taste and mix.
Carrots in Korean are also called “kore-saram” and are an invention of Soviet Koreans. It contains: carrots, garlic, cilantro, sunflower oil and seasonings (the author of the video is the Kulinarushka channel).
With smoked chicken
If you use smoked chicken for the salad, the appetizer will become even more interesting. This option can also be considered dietary - it contains a lot of protein and fiber. And for dressing you can use light sour cream.
Ingredients
- 200-250 g chicken breast;
- 1 fresh cucumber;
- 150 grams of Korean carrots;
- 3 chicken eggs;
- greens - to taste;
- sour cream - for dressing.
Step-by-step instruction
- Let's prepare the eggs - they need to be hard-boiled. Then we remove the shells from them and cut them into strips.
- Cut the smoked meat into strips.
- We do the same with cucumbers.
- Drain the liquid from the carrots so that the salad does not turn out too “wet”.
- Finely chop the greens - you can leave a couple of parsley leaves for decoration.
- We connect and fill everything (the author of the video is Tatyana Sapronova).
With cheese, onions and champignons
This chicken salad with carrots is laid out in layers coated with mayonnaise. The dish turns out to be rich and high in calories, but the preparation is not at all difficult. An excellent option for a celebration or everyday gatherings with loved ones.
Ingredients
- 1 large chicken breast;
- 200 grams of fresh champignons;
- 2 chicken eggs;
- 2 medium onions;
- 200 grams of Korean carrots;
- 200 grams of cheese;
- mayonnaise - for dressing.
Step-by-step instruction
- We put the chicken on the fire: add spices, herbs or a bouillon cube to the water to make it tastier.
- Throw the eggs into the saucepan and onto the fire. Boil hard, then remove the shell and finely chop. You can grate them.
- Wash the champignons and cut into slices. Heat the frying pan well and fry our mushrooms in it.
- We cut the onion and send it to fry along with the mushrooms.
- Finely grate the cheese.
- We assemble a “slide”, fastening it with a mayonnaise mesh: first lay out the fried mushrooms and onions. Then eggs, chicken and carrots. Decorate the hat with cheese.
To make the salad not too greasy, a portion of mayonnaise can be placed in a small bag. And squeeze it out through a small hole cut in its corner (the author of the video is the Delicious Homemade Recipes channel).
With sweet pepper
Chicken, spicy-sweet carrots and bell peppers - that's all you need for this dish. Easy and quick to prepare: it may not be suitable for a holiday table, but just right for a quick snack!
Ingredients
- 400 g chicken fillet;
- 400 g Korean carrots;
- 1-2 large bell peppers;
- mayonnaise - for dressing.
Step-by-step instruction
- Boil the bird until done: it will take about forty minutes. Then we will disassemble it into fibers or simply cut it.
- Cut the pepper into cubes, removing the partitions and seeds from it. For brightness, you can take two vegetables of different colors.
- Remove marinade from carrots.
- Mix and season with mayonnaise (the author of the video is the channel Hot and Hot! - recipes in a minute).
With white beans
Beans are a healthy product, and they go well with carrots and chicken. The only caveat is that it does not cook quickly. But this difficulty is easy to get around: for this recipe you can use canned food.
Published: November 14, 2017
Posted by: Drug
Calories: Not specified
Cooking time: Not specified
On the agenda is a very tasty Korean carrot salad with chicken. Salads have always been and will be part of the banquet/holiday table, and there’s no getting away from it. It’s just that, recently, the presentation of salads has changed a little; small portioned salads, salads in glasses or in tartlets are becoming more relevant. But the basis is still salad, which has always been and will be, and therefore, today I offer you one of the options. Fans of Korean carrots will especially like this; it plays a major role here along with chicken. Add a little cheese, an egg, pickled gherkins to the salad, it will turn out very tasty and interesting. 
- chicken fillet – 250 g;
- Korean carrots – 80-100 gr.;
- chicken eggs – 2 pcs.;
- hard cheese – 60 gr.;
- gherkins – 6 pcs.;
- mayonnaise – 2 tbsp;
- granulated garlic – 1/3 tsp;
- salt, pepper - to taste.
Step-by-step recipe with photos:
You can prepare Korean carrots yourself in advance, or you can buy them ready-made in the store. Place the carrots in a bowl and add the diced chicken fillet. If desired, either boil or bake the fillet in advance - whichever you prefer. 
Cut the pickled gherkins into slices. Throw the gherkins into the carrots and chicken. 
Grate hard cheese, in our version regular Dutch cheese, into large shavings and add to the rest of the ingredients. 
Boil chicken eggs in advance in salted water for 10 minutes. After the eggs, cool and peel, grate on a coarse grater and add to the salad bowl.
Season all ingredients with mayonnaise, add salt and pepper to taste, and also crush with a small amount of granulated garlic. Mix all the ingredients and take a sample, adjust the taste for salt and serve the salad.
Enjoy your meal!
Ingredients
- 300 g Korean carrots;
- 200 g canned corn;
- mayonnaise - to taste.
Preparation
Separate the meat from the bones and cut it into cubes. Pour the liquid out of the can of corn. Combine these ingredients with. Season the salad with mayonnaise and let it brew for half an hour.
Salad with Korean carrots, chicken and bell pepper
Cooking time: 10 minutes.
Ingredients
- 400 g boiled or smoked chicken breast;
- 300 g Korean carrots;
- 3 large bell peppers;
- salt and mayonnaise - to taste.
Preparation
A very quick salad if you have ready-made chicken breast in the refrigerator. If you have to boil the chicken, the cooking time will increase to 40 minutes.
Wash the pepper and remove the seeds. Lifehacker already talks about how to do this quickly. Cut the pepper and chicken into strips. Mix with Korean carrots. Add salt, add mayonnaise and stir.
Salad with Korean carrots and sausage
Cooking time: 10 minutes.
Ingredients
- 200 g Korean carrots;
- 200 g smoked sausage;
- 1 large tomato;
- 1 large cucumber;
- 1 bunch of dill or parsley;
- salt and mayonnaise - to taste.
Preparation
Wash and cut the cucumber and tomato into strips. Do the same with the sausage. Chop the greens. Mix all ingredients with Korean carrots. Salt and season the salad with mayonnaise.
Cooking time: 10 minutes.
Ingredients
- 100 g Korean carrots;
- 2 cucumbers;
- 1 radish;
- 1 bunch of green onions;
- 1 bunch of parsley;
- 2 tablespoons olive oil;
- 1 tablespoon lemon juice;
- ½ teaspoon mustard;
- salt - to taste.
Preparation
Wash vegetables and herbs. Cut the cucumber and radish into strips or grate on a Korean carrot grater. Finely chop the greens. Combine all ingredients, salt, season with olive oil, lemon juice and mustard. Mix thoroughly and serve.
Salad with Korean carrots and beans
Ingredients
- 200 g canned red beans;
- 100 g Korean carrots;
- 100 g smoked chicken leg;
- 3 eggs;
- mayonnaise - to taste.
Preparation
While the eggs are boiling, drain the juice from the beans and combine them in a deep bowl with Korean carrots. Add diced chicken leg (can be replaced with smoked sausage).
Also cut the eggs into cubes and add to the rest of the ingredients. Season the salad with mayonnaise. Add salt if necessary.
Cooking time: 15 minutes.
Ingredients
- 200 g Korean carrots;
- 200 g crab sticks;
- 100 g hard cheese;
- 100 g mayonnaise;
- 3 eggs;
- 1 clove of garlic;
- 1 bunch of green onions;
- 1 bunch of dill;
- salt and ground black pepper - to taste.
Preparation
Boil the eggs. While they are cooling, cut the crab sticks into thin strips and grate the cheese on a coarse grater. Cut the eggs into strips or large cubes. Wash and chop the greens. Peel and press the garlic.
Combine all the ingredients together, add mayonnaise, salt and mix well.
If desired, you can add canned corn to this salad.
Cooking time: 15 minutes.
Ingredients
- 200 g Korean carrots;
- 100 g smoked sausage;
- 2 eggs;
- 1 pack of rye crackers;
- salt and mayonnaise - to taste.
Preparation
While the eggs are boiling, cut the sausage into strips. Chop the finished eggs into large cubes or strips. Combine sausage, eggs and Korean carrots. Season with salt and add croutons. It is better to take the oblong ones with the taste of bacon.
Season the salad with mayonnaise and serve.
Cooking time: 15 minutes.
Ingredients
- 500 g squid;
- 500 Korean carrots;
- 1 small onion;
- 3 cloves of garlic;
- 3 tablespoons soy sauce;
- 1 teaspoon sugar;
- 1 teaspoon ground coriander;
- ½ teaspoon ground black pepper;
- ½ teaspoon ground red pepper;
- vegetable oil for frying.
Preparation
Gut the squid, remove skin and chitinous plates. Boil them in boiling salted water for 1-3 minutes. If overcooked, the meat will be tough.
While the squid is cooling, fry the chopped onion in vegetable oil. Peel and press the garlic. Cut the cooled squid into strips and place in a bowl.
Add Korean carrots, garlic, onions and all other spices. Season with soy sauce.
The salad will taste better if it steeps a little.
Cooking time: 25 minutes.
Ingredients
- 500 g beef liver;
- 300 g Korean carrots;
- 3 large onions;
- salt and mayonnaise - to taste;
- vegetable oil for frying.
Preparation
Peel and cut the onion into half rings. Then fry it in a small amount of vegetable oil. Wash, remove films and finely chop raw beef liver. Add it to the onion, add salt and fry for another 10 minutes. When the onions and liver have cooled, mix them with Korean carrots and season the salad with mayonnaise.
Ingredients
- 300 g chicken fillet;
- 200 g hard cheese;
- 150 g Korean carrots;
- 2 eggs;
- salt and mayonnaise - to taste.
Preparation
Boil in salted water. Boil hard-boiled eggs. While they are cooling, grate the cheese on a coarse grater. Cut the chicken and eggs into cubes.
Combine the prepared ingredients and season with mayonnaise. Or lay it out in layers: chicken, carrots, cheese, eggs. Coat each layer except the last with mayonnaise.
Salad with Korean carrots and orange
Cooking time: 40 minutes.
Ingredients
- 200 g chicken fillet;
- 200 g Korean carrots;
- 150 g hard cheese;
- 3 eggs;
- 1 orange;
- mayonnaise and salt - to taste.
Preparation
Boil the chicken in salted water. If you already have boiled fillet, the cooking time will be reduced to 10 minutes. Cut the finished chicken and peeled orange into large cubes. Boil the eggs and grate them on a coarse grater along with the cheese.
Lay out the salad in layers, coating each one with mayonnaise: chicken, Korean carrots, orange, eggs, cheese. When the salad sits for a while and soaks, it will taste even better.
Salad with Korean carrots and mushrooms
Cooking time: 50 minutes.
Ingredients
- 300 g chicken fillet;
- 200 g pickled mushrooms;
- 200 g Korean carrots;
- 100 g pitted olives;
- 100 g hard cheese;
- 2 eggs;
- greens for decoration;
- salt and mayonnaise - to taste.
Preparation
Boil chicken fillet in salted water. Hard boiled eggs. While this is cooling, wash and dice the mushrooms.
Also cut the chicken and place it on a large dish in the shape of a drop. Lubricate with mayonnaise. The next layer is mushrooms covered with mayonnaise. The third layer is chopped olives. Fourth - eggs, grated on a coarse grater and coated with mayonnaise. The fifth layer is grated cheese.
Place Korean carrots on top so that the sharp end of the drop remains uncovered. Using olives, make the hedgehog's eyes and nose. Decorate the salad with herbs and let stand for a while.
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